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Crock-Pot Mac and Cheese

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Ingredients



  • 2 cups uncooked elbow macaroni

  • 4 tablespoons butter, cut into pieces

  • 2 1/2 cups, about 10 ounces, grated sharp cheddar cheese

  • 3 eggs, beaten

  • 1/2 cup sour cream

  • 1 (10 3/4 ounce) cans condensed cheddar cheese soup

  • 1/2 teaspoon salt

  • 1 cup whole milk

  • 1/2 teaspoon dry mustard

  • 1/2 teaspoon black pepper




Boil the macaroni in a 2 quart
saucepan in plenty of water until tender, about 7 minutes. Drain.


In microwave safe bowl , mix
butter and cheese. Microwave until the cheese melts (stir often).


In a slow cooker, combine
cheese/butter mixture and add the eggs, sour cream, soup, salt, milk,
mustard and pepper and stir well.


Add drained macaroni and
stir again.


Cook for 3 hours, stirring
occasionally.

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